Vegan Fried Sushi Roll

Indulge in a bold twist on traditional sushi with this irresistible Vegan Fried Sushi Roll! This recipe transforms fresh, plant-based ingredients like marinated tofu, creamy avocado, crisp cucumber, and vibrant bell pepper into an irresistible sushi roll that’s battered and deep-fried to golden perfection. Featuring fluffy, seasoned sushi rice and crunchy nori, these rolls are dipped in a light, bubbly tempura batter made with sparkling water before frying, creating a delightfully crispy exterior that contrasts beautifully with the tender, flavorful fillings. Perfect as an appetizer or main course, these savory bites pair wonderfully with soy sauce or your favorite dipping sauce. Quick to prepare in under an hour, this vegan delight is a must-try for sushi lovers looking to elevate their plant-based repertoire.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 ounces firm tofu
• 2 tablespoons soy sauce
• 4 sheets nori sheets
• 1 medium avocado
• 1 medium cucumber
• 1 medium red bell pepper
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 1 teaspoon baking powder
• 0.75 cup sparkling water
• 4 cups vegetable oil

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine it with 1.5 cups of water in a pot and bring to a boil.

Step 2

Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes, covered.

Step 3

Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the cooked rice and allow it to cool to room temperature.

Step 4

Press and drain the tofu to remove excess liquid. Slice into 1/2-inch thick strips, marinate with soy sauce for 10 minutes.

Step 5

Peel and slice the avocado, cucumber, and red bell pepper into thin strips.

Step 6

Lay a sheet of nori on a bamboo mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 7

Place a strip of tofu, avocado, cucumber, and bell pepper along the bottom edge of the rice.

Step 8

Using the bamboo mat, carefully roll the nori over the fillings, compressing slightly. Continue rolling, tightening the roll as you go. Seal the edge with a little water.

Step 9

In a bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in sparkling water until smooth.

Step 10

Heat the vegetable oil in a large pan to 350°F (175°C).

Step 11

Dip each sushi roll into the batter, letting excess drip off.

Step 12

Carefully lower the roll into the hot oil and fry for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.

Step 13

Repeat with the remaining rolls. Slice each roll into bite-sized pieces and serve immediately with soy sauce for dipping.

Nutrition Facts

Serving size	(2376.4g)

Amount per serving	% Daily Value*
Calories	8226.1

Total Fat 865.9g	0%
Saturated Fat 123.7g	0%
Polyunsaturated Fat 540.4g
Cholesterol 0mg	0%
Sodium 2950.4mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 22.7g
Protein 34.2g	0%

Vitamin D 0IU	0%
Calcium 304.2mg	0%
Iron 8.7mg	0%
Potassium 1889.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.4%

Protein: 1.6%

Carbs: 8.0%